Lemon Drop shot
the recipe to start with
Rub the rim of the shot glass with lemon and dip it in the sugar. Chill the glass.
Shake the vodka, lemon juice and syrup with plenty of ice for 10 seconds.
Strain into the chilled shot glass, stopping just below the rim.
Serve immediately — a shot left waiting loses its chill within a minute.
Two techniques, that’s all you need
Layering. Liquids with more sugar are heavier and sink; liquids with more alcohol are lighter and float. So always pour from heavy to light, letting each layer run over the rounded side of a bar spoon held just above the previous one. That’s how the B52 works. Didn’t it work? Empty the glass and start again — topping up over a disturbed layer never works. Serve ice-cold. For anything drunk neat — Salmari, vodka, jenever — the rule is: put the bottle in the freezer, and chill the glasses for twenty minutes too. Cold softens the sharpness of alcohol and makes the liqueur more viscous, making it much smoother to drink. And one practical rule: don’t pour until everyone is ready.
The right glass
Shot glasses come in roughly two shapes, and that choice matters. A straight, narrow model measuring 5 to 6.5 cl keeps layered shots neatly separated and makes the layers appear optically thicker — this is the glass for a B52. A tapered shot glass measuring 3.5 to 4 cl is intended for neat spirits and dropshots: smaller, thicker-walled, and easier to hold. Choose thick glass in both cases; shot glasses get knocked against each other throughout an evening. Count on at least twelve — you never share shots with just one other person.
Arcoroc Islande Shot Glass 6.5 cl (12 pieces)
RCR Opera Shot Glass 6 cl (6 pieces)
Together € 44,90 — enough for an entire evening.
The right tools
For shots, in addition to the glass, you use a shaker and a jigger to measure precisely. These are the bar tools we use ourselves; you can find everything in our bar tools & cocktail sets.
Glass set (our choice 01) + 2 bar tools — together € 47,85.
Eight shots
Types of shots in a row
The types of shots on this page fall into three groups. Shaken shots with citrus, such as the Lemon Drop and the Kamikaze, need acidity and sugar to achieve balance. Layered shots are all about technique; the B52 is the best-known example. Then there's the group you drink neat and ice-cold, such as Salmari or jenever with beer. Well-known shots from the last group need nothing more than a freezer and a little patience, while the other two require a shaker or a bar spoon.
Fun shots for a full table
Fun shots aren't necessarily the strongest: at a full table, variety works better than repeating the same round. Start with something fresh and shaken, keep a layered shot ready for the moment everyone's watching, and finish with something neat from the freezer. Tasty shots almost always need a counterbalance: without lemon, coffee, or herbs, all that's left is sweetness. A few shots per person is enough for an evening, especially if you spread them over a few rounds instead of having them all one after another.
Frequently asked questions
How much fits in a shot glass?
A standard shot is 3 to 4 cl. Shot glasses are often slightly larger - 5 to 6.5 cl - so you can make layered shots without having to fill them to the brim.
Which shot glass do you need?
Straight and narrow for layered shots, tapered and small for neat spirits. View our shot glasses and digestif glasses.
How do you keep the layers neatly separated?
Pour from heavy to light - starting with the most sugar-rich - and let each layer run over the rounded side of a bar spoon. Place the glass on the table, not in your hand.
Can you make shots in advance?
Shaken shots can be made in advance: mix them in a bottle and put it in the freezer, then pour twelve at once. Layered shots should always be made per glass.
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